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Cabagge soup with beef

Cabagge soup with beef

    

8 liter pot of the finest cabbage soup, 18 servings for the whole big family or friends. Serve with fresh bread and with a scoop of sour cream per serving.

recipe,photo-recipe,beef neck,sauerkraut- finely chopped cabbage (fermented),Meat soup,Gluten-Free,Lactose-Free

Meat soup

Cook

No. of servings

18

Ready in

2 h. 10 min.

Difficulty

medium

 

 

Recipe

1. 

beef neck 1.8 lb (800 g)

Wash the meat and cut it into cubes.

2. 

pork lard 1.75 oz (50 g)  onion 7 oz (200 g)

Peel and cut the onion and fry it in fat.

3. 

Add the meat to the onion and stir.

4. 

salt 2 tsp  ground red paprika 3 tsp  ground black pepper 0.5 tsp  bay leaf 2 pcs

Remove from the cooker and add salt, peppers and other spices. Mix ...

5. 

water 1.6 quart (1500 ml)

... and add hot water. Cook covered for 30 minutes.

6. 

dried mushrooms 2 oz (60 g)

Soak the mushrooms in water.

7. 

After half an hour, add the strained mushrooms to the meat. Continue to cook for about an hour. The meat must be almost soft.

8. 

sauerkraut- finely chopped cabbage (fermented)

Squeeze the sauerkraut (we have about 1.8 kg of cabbage left). Keep the cabbage water and cut the cabbage as needed.

9. 

Add the cabbage to the meat.

10. 

water 2.65 quart (2500 ml)

Add water, mix and cook for 15 minutes. Depending on the required acidity of the cabbage, add cabbage water (about 100-250ml).

11. 

dry sausage 14 oz (400 g)

Cut the sausage into wheels.

12. 

Add the sausage to the soup and cook for 20 minutes.

Bon appetit!

Ingredients

bay leaf2pcs2pieces
beef neck1.8lb800grams
dried mushrooms2oz60grams
dry sausage14oz400grams
ground black pepper0.5tsp½teaspoon
ground red paprika3tsp3teaspoon
onion7oz200grams
pork lard1.75oz50grams
salt2tsp2teaspoon
sauerkraut- finely chopped cabbage (fermented)0lb2.4
water1.1gallon4litres

 

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